Spiced cauliflower and lentil salad

Variety is the spice of life! Whether you’re vegetarian or just like to mix it up, this delicious and hearty spiced cauliflower and lentil salad will leave you feeling nourished and satisfied.

  • Prep Time

    30 Minutes
  • Cook Time

    30 Minutes
  • Serves

    4 People


  • 2 medium cauliflower, stem removed and cut into bite-sized florets
  • 200g brown lentils
  • 2 brown onions
  • 2 cloves garlic
  • 2 tablespoon ground cumin,  divided in half
  • 2 tablespoon ground coriander, divided in half
  • 2 cups baby spinach leaves
  • 1 cup coriander leaves, roughly chopped
  • 1 cup mint leaves, roughly chopped
  • 2 tablespoons olive oil
  • sea salt
  • freshly ground black pepper
  • juice of one lemon
  • 400g natural yoghurt

You'll Need

  • Multix Slider Bag
  • Multix Bake


  1. Preheat the oven to 200oC.
  2. Put the dry spices, salt and pepper into a Multix Slider Bag, and add the cauliflower florets and shake well.
  3. Line two baking dishes with Multix Bake and spread the spice coated cauliflower over the trays. Swirl a little olive oil over and roast until the cauliflowers are golden brown and beginning to crisp around the edges. Remove from oven and allow to cool.
  4. Cook the lentils in a large pot of boiling water until just tender, drain and rinse.
  5. Heat a large pan over a medium heat and add the remaining spices to the dry pan. Cook until fragrant then add the olive oil, onions and garlic and cook until soft.
  6. Add the cooked lentils to the pan and stir through. Remove from heat and set aside to cool.
  7. Once all of the elements are cool, combine in a large mixing bowl and add the spinach, coriander mint, toss gently and empty into serving dish. In a small bowl whisk together the yoghurt and lemon juice. Drizzle over the salad to serve.